Hi Brooke! Well, folks certainly have pumpkin recipes on their minds these days! I’ve got a terrific recipe for Spiced Pumpkin Cookies (with butterscotch chips--yum!). I’ll try and get the recipe and picture up on the site shortly, but in the meantime, I’ve copied the recipe text below. Enjoy! And don’t miss all my other pumpkin recipes on the Pumpkin Recipes page! Spiced Pumpkin Cookies We nibbled these cookies until Grandma said, ‘You’ll spoil your appetite.’ Preparation time: 24 minutes Chilling time: 2 hours Baking time: 11 minutes Makes 3 3/4 dozen cookies 2 cups all-purpose flour 1 teaspoon each baking soda, baking powder and pumpkin pie spice 1/2 teaspoon salt 8 tablespoons (1 stick) butter, softened 1/2 cup each granulated sugar and firmly packed light brown sugar 1 (15-ounce) can pumpkin puree 1 large egg 1 teaspoon vanilla extract 6 ounces butterscotch chips 1/4 cup granulated sugar mixed with 1 teaspoon cinnamon 1. Preheat the oven to 375°F. 2. Combine flour, baking soda, baking powder, pumpkin pie spice and salt in a medium bowl and mix well. 3. Combine butter, granulated sugar and brown sugar in a large bowl. Beat with an electric mixer set at high speed until light and fluffy. Beat in pumpkin and egg until blended. Beat in flour mixture until smooth. Stir in vanilla extract. Fold in butterscotch chips. Chill the dough, covered, for 2 hours. 4. Drop the dough by heaping teaspoonfuls onto ungreased baking sheets. Dip fingertips into the cinnamon sugar and lightly flatten each cookie, redipping fingertips between each cookie. 5. Bake until firm, about 11 minutes. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Store in airtight containers. Grandma’s Secret Tip Pumpkin paired with maple and chocolate is an unexpected and unbeatable flavor combination. Sometimes Grandma used an equal amount of chocolate chips or miniature chocolate chips in place of the butterscotch chips. Instead of the cinnamon sugar, she used maple sugar.